The Baking Society
We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.
Blog / Matt
Kinako Ice Cream with Magic Shell
May 4, 2018 / By Matt
Before we talk about kinako ice cream (and we should all be talking about this more), we should probably talk about kinako. Kinako is roasted soybean flour. This is not the same thing as run of the mill soy flour which is a) not roasted and b) defatted – stripping away the best bits of…
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My Latest Tokyo Eats + Recommendations
March 20, 2018 / By Matt
As you may know, we have a pretty fabulous Baked outpost in Tokyo. This means I am lucky enough to go to Japan a few times a year to work with our Tokyo-based team on all sorts of things like new packaging, new recipes, and (maybe) new locations (stay tuned). Of course, the side benefit…
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The Simple Sourdough Tin Loaf of Your Dreams
November 1, 2017 / By Matt
I make a lot of sourdough bread. An absurd amount really. But I also eat a lot of sourdough bread. For breakfast. With dinner. A slice dipped in olive oil and covered in shaved Pecorino Romano for a midnight snack. Most of the time I tend to make boule-like shaped, hearth-style sourdoughs (i.e. the kind…
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Five Essential New Bread Books (Yes, they are truly essential)
September 13, 2017 / By Matt
I had no idea I needed more bread cookbooks, but…well…it turns out I do. Actually, it looks like I need at least two more bread cookbooks (I already have three of the five recommendations below) because authors and bakers keep finding new takes on home bread baking (and side note: I might be a borderline…
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The Fantastic Marble Cake That Was Supposed to Be A Pretzel
April 11, 2017 / By Matt
Honestly, this post was supposed to be about a pretzel. It was going to be a breathless retelling of my adventures in making the absolutely gorgeous Brezeln (aka Soft Pretzels) featured in Classic German Baking by Luisa Weiss. There were going to be many photos of twisting and dipping and baking (a little random, rustic…
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Baked is Opening in Japan
August 9, 2016 / By Matt
I suppose, in the end, it was always about Japan. It had to be. It wasn’t obvious, of course. This is the kind of thing that sneaks up on you. This is the kind of thing that rattles around your subconscious—a slight pinging of the brain. Like sonar. Then it surfaces, seeking oxygen, and unexpectedly—12-plus…
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Sourdough and Wood Fired Outdoor Oven: My Happy Place
May 26, 2016 / By Matt
Many of you already know that I am slightly (okay, more than slightly) obsessed with bread. And this has lead to an equal obsession with baking sourdough bread at home (if you are like-minded I encourage you to read this blog religiously). Obviously, the next logical (if there is any logic to obsessions) step in my compulsion…
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Current Obsession: Gjelina’s Kabocha, Olive Oil and Bittersweet Chocolate Cake
March 30, 2016 / By Matt
I have been in New York City for a very long time. Very long. And it will always be, in some sense, my home. But, because I am human and because New York is trying and filthy and expensive and aggravating in ways that only New York City can be, I slip into Didion daydreams….
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The Essential Chocolate Chip Cookie (and it is Whole Wheat)
March 3, 2016 / By Matt
Kim Boyce’s Chocolate Chip Cookie is a workhorse. (And her book is amazing). It has been around awhile and it is simple and no fuss. No, you do not have to let it age in the refrigerator for 3 days to develop flavor as the flavor is provided by the inclusion of 3 cups of whole wheat flour…
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We Got Class
January 19, 2016 / By Matt
We are finally – FINALLY – launching our hands-on baking and decorating classes at Baked (Tribeca location)! And we want you to come join us. Our first class (Feb 10th), Beauty Tips from Baked, is a decorating class. Among the many thinks you will learn: how to make a silky buttercream, how to fill and…
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The Best Bread Cookbooks of 2015: gift ideas for your favorite bread baker
December 2, 2015 / By Matt
(btw: the above image is from one of my favorite bread spots in the U.S., Babettes) It’s a good year to be a BREAD HEAD! Bread is trending. Or, more specifically, bread baking cookbooks are trending. It is 2015 and we are awash in a bounty of big, beautiful, bread cookbooks from some of our favorite…
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The Chunky Bar in Cookie Form
September 9, 2015 / By Matt
Fair warning: Pumpkin is coming. There is no escaping it. You will soon be swimming in a sea of pumpkin spice lattes and your best friend’s house will be warmed by the light of Yankee Candle’s Pumpkin Buttercream jar (yes, this really is a scent). And, make no mistake, Baked will jump on the pumpkin bandwagon…
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Nostalgia for the Whatchamacallit Candy Bar
April 16, 2015 / By Matt
In terms of candy bars, it is hard to beat the Whatchamacallit. While the name of the bar is either genius or grating depending on your worldview, the bar itself is nearly a perfect execution of peanut/caramel/chocolate/crisp. You can’t argue that. Large parts of my life were fueled entirely by M&M’s (preferably the plain kind)…
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Building Baked Tribeca
February 4, 2015 / By Matt
Last year was a doozy. We launched a new book. Opened a new store. And, in general, bit off a lot. I have these momentary daydreams of embarking on some yoga/juice cleanse/beach inspired sabbatical. I want to luxuriate in a thick robe and drink tea out of a precious porcelain cup while reading some literature. But that…
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Teff Love: Queen of the Nile
January 7, 2015 / By Matt
I don’t do resolutions. Not really. My resolutions are probably just watered down versions of presumably good ideas (i.e. eat only one bowl of ice cream per night, not two OR buy more lotto tickets). This year’s mini-resolution is something I have been working on (or meaning to work on) for the past couple of years: bake more with…
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Our First Party in Tribeca
December 17, 2014 / By Matt
On December 11th (2014 y’all) – Baked Tribeca had it’s first party. It was a Dessert-apoolza and it was cakes and pies and cookies and ice cream and wine and coffee and it was wonderful and festive. Some of our favorite authors and bakers came out to support two great causes: Cookies for Kids Cancer…
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A Baked Gift Guide – 2014 Edition
December 9, 2014 / By Matt
Our annual Gift Guide was meant to be a Baked tradition, but we skipped 2013 (I am not sure why…or where I was…or what I was doing) so….we are simply making the 2014 edition, bigger and better. Our elves (Baked’s team leaders) are back with some favorite things for the bakers/eaters/foodies in your life. Grab your list. Check it twice. Here…
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The Winners: Dolly Parton’s Birthday Cake!
December 4, 2014 / By Matt
We are so entirely pleased to announce the winners of the #BakedForDolly contest. As mentioned, this is our first (and favorite) Baked contest. We just asked YOU to make a cake for Dolly for her birthday (and photograph and hashtag it) – similar to what we did in our latest book, Baked Occasions. …and we were blown…
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Chocolate Cheesecake and Dessert-apoolza
November 25, 2014 / By Matt
Yup, our new store is open. You should come. It is awesome, but it has been a whole lot of insanity. And now Thanksgiving is nipping at the heels…and well, I am too old for this excitement and madness. I promise to spill more words about the buildout and opening shortly, but right now I…
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Secrets of a Recipe Tester : Behind Baked Occasions
October 29, 2014 / By Matt
Pure and Simple: Great cookbooks are made possible by great recipe testers (and a slew of other talented beings). For our latest cookbook, Baked Occasions, we were lucky to work with some of the hardest working butter/flour/chocolate/sugar addicts across the country. They tested many recipes, many multiple of times, and they were not timid (thank you…I…
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Baked Monday Update: Tribeca, Recipes, Dolly, & How to Ice a Cake
October 20, 2014 / By Matt
Happy Monday! Let’s catch up… First, if you happen to live “up north”, you are experiencing your first blush of truly chilly temps for the season. This is a good thing. This is baking weather. So turn on your oven. Buy our new book. And start baking. By the by, if you don’t have our…
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